Cuban Beans and Rice

I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 258 Calories

Ingredients

• 1 teaspoon salt
• 1 cup chopped onion
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup uncooked white rice
• 4 tablespoons tomato paste
• 1 (15.25 ounce) can kidney beans, drained with liquid reserved

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.

Step 2

Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.